Directions

– Layer potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Sprinkle the bits of chopped garlic evenly over the potatoes, then pour heavy cream over, covering the potatoes just enough (without soaking them).

– Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese. Season again with salt and pepper. Repeat with a third layer of potatoes, garlic and cream, then top with a layer of shredded cheddar cheese and then top with the slices of provolone cheese.

– Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

a side view of the layers before baking

I should note that the pictures here are a smaller batch of the dish I made for my wife and I at home last night. The larger batch the ingredients call for above are for making this in a 13x9x1 casserole dish.

As you saw from the first photo, they look really good. And they taste just as good, too. The one drawback? they make your house smell like garlic for a few days. Oh, and don’t even ask me for a calories content. This dish has a pound of cheddar cheese in it. That alone is in the quadruple digits.

They goal here is taste. And given the raves of both family and co-workers, I think this dish will be a hit at the Thanksgiving meal on Thursday.